Vegan Cranberry Sauce
Make this vegan cranberry sauce with just 4 ingredients in 20 minutes! A simple, flavorful recipe perfect for Thanksgiving, Christmas or any holiday meal.
Servings: 8
Calories: 139kcal
Ingredients
- 12 ounces fresh or frozen cranberries
- ½ cup orange juice
- ½ cup water
- 1 cup brown sugar light or dark
Instructions
- Combine all the ingredients in a medium saucepan.
- Heat the mixture over medium heat until it starts to boil. Lower the heat and let it gently simmer, stirring occasionally, for 10-15 minutes, or until most of the cranberries pop open. Be cautious as they might splatter. The mixture will thicken as it cooks and will firm up further as it cools.
- Pour the sauce into a serving dish or container and let it cool at room temperature for at least 20 minutes.
- Once cooled, cover it tightly and place it in the refrigerator for at least 2 hours before serving.
Video
Notes
- Optional add-ins: a cinnamon stick, orange zest, chopped pecans, raisins, a pinch of nutmeg or allspice, maple syrup, diced apples, freshly grated ginger, or a splash of vanilla extract.
- It lasts up to 10-14 days in the fridge if stored in an airtight container. Let it cool completely before refrigerating.
- You can freeze it for up to 2-3 months in a freezer-safe container or bag. Thaw in the fridge overnight before serving.
Nutrition
Serving: 1serving | Calories: 139kcal | Carbohydrates: 29g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 65mg | Fiber: 2g | Sugar: 26g | Vitamin A: 57IU | Vitamin C: 14mg | Calcium: 6mg | Iron: 0.1mg
